Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given. prep cooler-- 37-39 F (cheese, dressing, sour cream, lettuce) 2-door display beverage cooler-- 40 F. 2-door reach-in freezer holding things frozen.
Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy. No hot foods at the time of the inspection.
Information: Dishwashing Methods: 3-compartment sink set up with 300 ppm QAC detected in third compartment QAC sanitizer at 300 ppm for sanitizer.
Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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